Monday, May 21, 2012

Strawberries, Take Two

Strawberries, Take Two: Easy Frozen Strawberry Yogurt

I’m not ready to pull out the ice cream maker just yet but by using a food processor, there is an easy way to put together a frozen treat with seasonal fruit. With strawberries in season, I used a quart of fruit, yogurt, local honey, and a little vanilla extract to put this “frozen yogurt” together. Plus, it can be pretty guilt free if you use fat-free yogurt. I improvised this but it was easy to correct the recipe following the evening’s tasting session. I had cautiously used too little honey, but that was easily was remedied by bringing the jar of honey to the table and letting everyone drizzle a little extra honey over their portion. Finishing her honey-laced dessert, our oldest daughter leaned back in her chair and said, “I think I could be Winnie the Pooh.”

Easy Strawberry Frozen Yogurt
I used Greek yogurt, which is tarter than regular yogurt, so depending on what type of yogurt you use, the amount of honey you need will differ. Taste and add additional honey to your taste.

1 quart strawberries
2 cups plain yogurt (or one 17.5 ounce container plain Greek yogurt)
¼ cup to 6 Tablespoons honey
2 teaspoons vanilla extract

1. Rinse the strawberries and pat them dry with paper towels. Remove the stems—cut them out; don’t slice off the top of the strawberry. Cut the strawberries in half or quarters, depending on their size. Line a baking pan with a sheet of parchment paper or a silicon mat. Lay the cut strawberries onto the tray and freeze the berries until solid.

2. Remove the strawberries from the freezer. Place the strawberries, yogurt, honey and vanilla into the bowl of a food processor. Pulse/process the mixture until smooth. The frozen strawberries will chill the mixture to the texture of frozen yogurt. Empty the contents of the food processor bowl into a dish; cover with plastic wrap and freeze for 20 to 30 minutes. Scoop and serve.

No comments:

Post a Comment